KR102570158B1 - Manufacturing method of sorghum doenjang and sorghum doenjang using the same - Google Patents

Abstract

Soybean pastes are important as functional foods because they contain a large amount of various physiologically active substances, antioxidants, and blood clot-dissolving enzymes. Despite such an effect, there was a disadvantage that it took a long time to ferment the existing intestine. Accordingly, an object of the present invention is to shorten the fermentation time of the intestine and provide a method for preparing sorghum soybean paste with excellent total polyphenol content and antioxidant effect.

Description

Method for manufacturing sorghum properties {MANUFACTURING METHOD OF SORGHUM DOENJANG AND SORGHUM DOENJANG USING THE SAME}

The present invention relates to a method for preparing a sorghum accelerator containing sorghum and a sorghum accelerator using the same.

As Korea's representative fermented foods made from soybeans, soybean paste and gochujang, along with soy sauce and cheonggukjang, are one of the traditional soybeans that have been commercially used to this day. It has played an important role as a food. Fermented soybeans are made by fermenting boiled soybeans using Bacillus subtilis attached to rice straw, and levan form fructan and polyglutamate derived from sugar and protein of raw soybeans. ), and fermented soybean paste and fermented gochujang prepared using soybeans fermented in this way are soybean paste or gochujang made from traditional fermented soybeans, and koji (nuruk, which is a yeast that decomposes rice or wheat with Hwanggukgyun) It is a high-quality soybean fermented food with a much higher amino acid level than soybean paste made from mixed fermented soybean paste or soybean paste made by mixing soybean paste with improved fermented soybean paste, in which protein is completely decomposed into amino acids that are easily absorbed into the body. Recently, active ingredients and their roles in fermented soybean products have been revealed by many researchers. Fermented soybeans contain isoflavone, phytic acid, saponin, and trypsin derived from soybeans. As it contains a large amount of various physiologically active substances such as trypsininhibitor, tocopherol, unsaturated fatty acids, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γγ), antioxidants and thrombolytic enzymes, Important: Despite such an effect, there was a disadvantage that it took a long time to ferment the existing intestine.

The present invention is to solve the above problems, and an object of the present invention is to provide a method for preparing sorghum soybean paste with excellent total polyphenol content, antioxidant effect, etc. by shortening the fermentation time of intestine.

The present invention is a step of steaming soaked beans, grinding grains with sorghum added thereto, mixing the pulverized grains with water, kneading and shaping, fermenting the kneaded grains to make yeast, sunlight or dryer Sorghum fastening method comprising the steps of over-rolling yeast using, crushing the yeast, mixing fermented soybean flour, salt and water with the crushed yeast to prepare a quick-drying paste, and fermenting the quick-drying paste. A manufacturing method is provided.

In one embodiment of the present invention, the step of increasing the soybeans is soaking the soybeans for 30 minutes to 3 hours, adding 1.2 to 2.5 times the amount of water compared to the weight of the soybeans, and 15 to 45 minutes at 80 ° C to 140 ° C. It may include a step of increasing.

In one embodiment of the present invention, the step of grinding the grains to which sorghum is added may further include any one or more of whole wheat or barley.

In one embodiment of the present invention, the molding step is mixing a sample to which one or more of sorghum, whole wheat or barley is added and water at a ratio of 1: 0.25 to 1: 2.0 and evenly pulverizing the mixture steps may be included.

In one embodiment of the present invention, the step of fermenting the yeast may be a step of fermenting the grains at a temperature of 20 ° C to 40 ° C and a humidity of 40% to 90% for 3 to 24 days.

In one embodiment of the present invention, the mixing step is 100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of meju powder, and 50 parts by weight to 450 parts by weight of yeast. It may be a mixing step.

In one embodiment of the present invention, the step of fermenting the fast growth may be a step of fermenting at 20 ° C to 40 ° C for 20 to 40 days.

The present invention provides a sorghum fastening powder prepared by the method for preparing sorghum fastening powder.

Soybean paste prepared using sorghum, which has excellent total polyphenol content and antidiabetic effect, has excellent flavor and can help promote health.

Since the present invention may have various changes and various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, it should be understood that this is not intended to limit the present invention to the specific disclosed form, and includes all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Terms, techniques, and the like described in this specification are used in the meaning generally used in the technical field to which the present invention belongs unless there is a special limitation.

The sorghum used in the present invention is 1.5 to 1.5 in height. The surface is hard, white waxy, and the inside is full. There are 10 to 10 nodes on the stem, and ears hang at the end of the stem. Leaves are opposite, about 10 on one stem, 50 to 5 cm wide. At first, the leaves and stems are green, but gradually turn reddish brown.

The present invention is a step of steaming soaked beans, grinding grains with sorghum added thereto, mixing the pulverized grains with water, kneading and shaping, fermenting the kneaded grains to make yeast, sunlight or dryer The sorghum fastening process comprising the steps of drying the yeast by using, crushing the yeast, mixing soybean flour, salt and water with the crushed yeast to prepare a fastening paste, and fermenting the fastening yeast. A manufacturing method is provided.

In one embodiment of the present invention, the step of increasing the soybeans is soaking the soybeans for 30 minutes to 3 hours, adding 1.2 to 2.5 times the amount of water compared to the weight of the soybeans, and 15 to 45 minutes at 80 ° C to 140 ° C. It may include a step of increasing. However, it is not limited thereto, and it is not limited to the temperature and time range as long as the purpose of soybean soaking and the purpose of steaming can be achieved.

In one embodiment of the present invention, the step of grinding the yeast to which sorghum is added may further include any one or more of whole wheat or barley. However, it is not limited thereto, and yeast may be produced including other crops.

In one embodiment of the present invention, the molding step is mixing a sample to which one or more of sorghum, whole wheat or barley is added and water at a ratio of 1: 0.25 to 1: 2.0 and evenly pulverizing the mixture steps may be included. The crushing may be performed using a blender, may be performed in a grinding method, or may be performed with a millstone. However, it is not limited thereto.

In one embodiment of the present invention, the step of fermenting the yeast may be a step of fermenting the grains at a temperature of 20 ° C to 40 ° C and a humidity of 40% to 90% for 3 to 24 days. However, it is not limited thereto, and if it is possible to achieve the purpose of making yeast by fermenting the grains, it may be performed in other temperature ranges, other humidity ranges and other periods.

In one embodiment of the present invention, the mixing step is 100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of meju powder, and 50 parts by weight to 450 parts by weight of yeast. It may be a mixing step. However, it is not limited thereto, and each content may be different according to the user's preference.

In one embodiment of the present invention, the step of fermenting the fast growth may be a step of fermenting at 20 ° C to 40 ° C for 20 to 40 days. However, it is not limited thereto, and fermentation may be performed in other temperature ranges and other periods if the purpose of fermentation can be achieved.

It is possible to provide a sorghum properties sheet prepared by the method for preparing a sorghum properties sheet.

<Experimental example>

[Manufacture of Nuruk and Ingredients]

Nuruk according to the present invention was used by soaking soybeans for 1 hour, adding 1.5 times the amount of water relative to the weight of soybeans, and steaming in an autoclave at 121 ° C. for 30 minutes. Grains to which sorghum, whole wheat or barley were added were ground in a blender for 30 seconds, 200 g of water was added little by little, kneaded evenly, and then put in a damp cotton cloth and crushed by applying pressure. The crushed grain was molded into a rectangular shape and placed in a Styrofoam box lined with straw. Thereafter, the grains put in Styrofoam were fermented for 1 week at a temperature of 33 ° C and a humidity of 70% to prepare yeast, and then dried in the sun for 24 hours.

The sorghum soybean nuruk was washed in water, drained from a sieve, and then steamed in an autoclave at 121 ° C. for 15 minutes and used. After cooling the steamed sorghum to 35 ℃, add 3% of the weight of Hwanggukgyun and mix. After putting sorghum to which Hwanggukgyun was added to a wet cotton cloth and wrapping it, it was put in a Styrofoam box and fermented for 72 hours at a temperature of 30 ° C and a humidity of 80% to prepare whole sorghum nuruk, which was then dried in the sun for 24 hours.

Table 1 below is a table showing the mixing ratio of raw materials when producing yeast according to the sample (unit g).

number sample Big head sugarcane barley whole wheat water One Big head 600 900 2 sorghum + soybean 300 300 200 3 sugarcane 600 200 4 unpolished sorghum 600 200 5 sorghum + barley 300 300 200 6 sorghum + whole wheat 300 300 200 7 whole wheat 600 200 8 Unpolished sorghum (bean kernels) 600 900

In Table 1, Nuruk No. 1 to No. 7 were naturally fermented, and Nuruk No. 8 was inoculated with Hwanggukgyun and used. In the case of the used yeast, 900 g of water was added, and in the case of the remaining yeast, 200 g of water was added.

[Rapid growth analysis method]

50 g of the rapid field sample was added to 200 mL of distilled water, shaken and extracted at 300 rpm for 3 hours, and centrifuged at 8,000 rpm and 4 ° C for 20 minutes (Supra 22K, Hanil Science Industrial Co., Gimpo, Korea). After taking the supernatant and filtering under reduced pressure, it was used as an analysis sample for measuring pH, acidity, reducing sugar, amino nitrogen content, and antioxidant level (DPPH).

For total polyphenol extraction, 20 mL of distilled water was added to 10 g of soybean paste, shake-extracted at 300 rpm for 3 hours, and centrifuged at 8,000 rpm and 4 ° C for 20 minutes (Supra 22K, Hanil Science Industrial Co., Gimpo, Korea).

[Quality Characteristics of Instant Nuruk According to Types of Nuruk]

Table 2 is a table showing the blending ratio of raw materials for rapid growth according to the type of yeast (unit g).

number sample yeast fermented soybean flour salt water One Big head 80 720 200 1200 2 sorghum + soybean 80 720 200 1200 3 degree constant 80 720 200 1200 4 unpolished sorghum 80 720 200 1200 5 sorghum + barley 80 720 200 1200 6 sorghum + whole wheat 80 720 200 1200 7 whole wheat 80 720 200 1200 8 Unpolished sorghum (bean kernels) 70 630 200 1100

The quality characteristics of soybean paste were pulverized and fermented for 28 days at a fermentation temperature of 29.4 ° C. , prepared by adding 200 g of salt, 630 g of fermented soybean flour, and 70 g of nuruk. Unlike this, the remaining samples were prepared by adding 1200 g of water, 200 g of salt, 720 g of fermented soybean flour, and 80 g of nuruk.

[Changes in Moisture Content of Instant Nuruk According to Types of Nuruk]

Table 3 shows the change in moisture content for 4 weeks by fermenting fast yeast made with different types of yeast for 4 weeks.

Moisture, pH, and total acid of the rapid field according to the present invention were measured according to the AOAC method. Moisture was measured by atmospheric pressure heating and drying, and pH during fermentation was measured with a pH meter (Sartorius, Goettingen, Germany) by taking 10 mL of the extracted sample. For total acid, add 20 mL of DW to 10 mL of the extracted sample, add 2 to 3 drops of 1% phenolphthalein, and titrate with 0.1 N NaOH solution until the pH is 8.2 to 8.3. The number of mL of 0.1 N NaOH solution consumed for titration was expressed in terms of lactic acid.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 57.71 58.40 56.22 52.94 53.58 2 sorghum + soybean 57.84 56.11 55.69 54.41 52.39 3 degree constant 57.44 56.92 54.90 54.74 53.29 4 unpolished sorghum 57.73 56.01 55.82 52.62 54.49 5 sorghum + barley 58.00 56.19 55.13 53.15 55.21 6 sorghum + whole wheat 57.98 56.48 56.55 55.66 52.74 7 whole wheat 58.32 55.45 57.39 56.04 54.23 8 Unpolished sorghum (bean kernels) 61.04 59.14 58.12 57.89 57.63

The moisture content at the beginning of fermentation was in the range of 57.44% by weight to 61.04% by weight, and decreased as fermentation progressed, and was in the range of 52.39% by weight to 57.63% by weight when 4 weeks passed after fermentation. In the initial stage of fermentation, unpolished sorghum had the highest moisture content, and polished sorghum had the lowest moisture content. When 4 weeks had elapsed after fermentation, the unpeeled moisture content was the highest, and the moisture content of sorghum + soybean was the lowest. As for the difference in water content before fermentation and after 4 weeks of fermentation, sorghum + soybean showed the largest difference at 5.45% by weight, and sorghum + barley showed the smallest difference at 2.78.

[Changes in pH and total acidity of fast-acting yeast depending on the type of yeast]

Table 4 is a table showing the results of analyzing the pH and total acid for 4 weeks by fermenting fast yeast prepared with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 pH Total
(%) pH Total
(%) pH Total
(%) pH Total
(%) pH Total
(%) One Big head 6.25 0.65 6.00 0.94 5.86 1.19 5.80 1.63 5.72 1.41 2 sorghum + soybean 6.15 0.74 5.99 0.96 5.79 1.15 5.71 1.49 5.73 1.49 3 degree constant 6.11 0.61 5.93 0.99 5.75 1.18 5.79 1.49 5.65 1.54 4 unpolished sorghum 6.11 0.60 5.96 1.01 5.87 0.93 5.71 1.37 5.73 1.42 5 sorghum + barley 6.12 0.57 5.91 1.02 5.75 1.17 5.55 1.48 5.73 1.38 6 sorghum + whole wheat 6.11 0.61 5.90 1.03 5.78 1.10 5.76 1.22 5.54 1.61 7 whole wheat 6.20 0.59 5.88 1.18 5.71 1.38 5.73 1.25 5.62 1.56 8 Unpolished sorghum (bean kernels) 6.00 0.60 5.80 1.20 5.70 1.38 5.65 1.35 5.60 1.32

The pH decreased from 6.00 to 6.25 at the beginning of fermentation to 5.54 to 5.73 after 4 weeks of fermentation as the fermentation period elapsed. The total acid content increased from 0.57 wt% to 0.74 wt% at the initial stage of fermentation to 1.32 wt% to 1.61 wt% after 4 weeks of fermentation. In the 4th week of fermentation, sorghum + whole wheat nuruk added the lowest pH value and the highest total acid value without the fast fermentation.

[Change in the brightness of the property field according to the type of yeast]

Table 5 shows the change in brightness for 4 weeks by fermenting fast yeast made with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 49.68 45.37 46.20 44.23 44.38 2 sorghum + soybean 48.93 44.96 45.07 42.54 41.69 3 degree constant 49.55 44.86 44.21 42.60 41.81 4 unpolished sorghum 49.48 44.60 43.95 41.50 42.98 5 sorghum + barley 50.30 46.00 45.19 43.62 44.10 6 sorghum + whole wheat 49.75 44.35 44.10 42.53 42.37 7 whole wheat 48.62 43.13 44.22 41.78 41.06 8 Unpolished sorghum (bean kernels) 49.58 44.30 44.10 43.21 43.04

As a result of analyzing the change in brightness according to the fermentation period of the quick-drying yeast according to the type of yeast, it showed a tendency to decrease from 48.62 to 50.30 at the beginning of fermentation to 41.06 to 44.38 as the fermentation period elapsed. Regarding the difference in lightness before and after fermentation, the case where milled sorghum was used as yeast was the largest at 7.74, and the case where soybean was used as yeast was the smallest at 5.3.

[Changes in the redness (a) of the property field according to the type of yeast]

Table 6 shows the change in redness (a) for 4 weeks by fermenting fast yeast made with different types of yeast for 4 weeks.

Chromaticity was measured using a chromaticity colorimeter (CM-3500d, Minolta, Tokyo, Japan), and compared lightness with L value (lightness), redness with a value (redness), and yellowness with b value (yellowness). 10 g of soybean paste was evenly placed in a petri dish and expressed as the average value of three measurements. The values of the standard white plate were L = 96.89, a = -0.07, b = -0.18.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 8.95 8.79 9.09 8.56 8.93 2 sorghum + soybean 8.49 8.13 8.27 8.10 8.18 3 degree constant 8.39 8.01 8.06 7.96 8.28 4 unpolished sorghum 8.33 7.86 7.95 7.85 8.31 5 sorghum + barley 8.59 8.20 8.36 8.11 8.73 6 sorghum + whole wheat 8.32 7.97 8.12 7.99 8.28 7 whole wheat 8.06 7.85 8.09 7.39 8.33 8 Unpolished sorghum (bean kernels) 8.33 7.60 7.55 7.48 7.47

As a result of analyzing the change in redness according to the fermentation period of the quick yeast according to the type of yeast, it changed from 8.06 to 8.95 at the beginning of fermentation to 7.47 to 8.93 as the fermentation period elapsed. As shown in Table 6, there was no significant difference in redness during the fermentation of the property field.

[Changes in yellowness (b) of properties of yeast depending on the type of yeast]

Table 7 shows the change in yellowness (b) for 4 weeks by fermenting fast yeast made with different types of yeast for 4 weeks.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 18.93 15.98 16.34 14.82 15.58 2 sorghum + soybean 17.87 15.28 15.03 13.55 13.31 3 degree constant 17.97 14.94 14.33 13.33 13.54 4 unpolished sorghum 17.47 14.44 13.99 12.63 13.86 5 sorghum + barley 18.37 15.65 15.20 14.13 15.08 6 sorghum + whole wheat 17.89 14.53 14.36 13.43 13.43 7 whole wheat 17.42 13.82 14.29 12.28 13.79 8 Unpolished sorghum (bean kernels) 17.91 14.55- 14.20 14.10 13.59

As a result of analyzing the change in yellowness according to the fermentation period of the quick yeast according to the type of yeast, it changed from 18.93 to 17.42 at the beginning of fermentation to 15.58 to 13.31 as the fermentation period elapsed. As shown in Table 7, there was no significant difference in yellowness during the fermenting of the fast field.

[Changes in Amino Nitrogen Content in Instant Growth According to Types of Nuruk]

Table 8 shows the change in amino type nitrogen content for 4 weeks by fermenting fast yeast made with different types of yeast for 4 weeks (unit: mg/100g).

Amino nitrogen was used as the stock solution of the extracted sample. Add 2 to 3 drops of 0.5% phenolphthalein solution to a flask containing 5 mL of sample, 10 mL of neutral formalin solution, and 10 mL of distilled water, and then titrate with 0.05 N NaOH until it turns pink, 5 mL of sample, and 20 mL of distilled water. After adding 2 to 3 drops of 0.5% phenolphthalein solution to the flask containing the mixture, the content of amino nitrogen was calculated using an appropriate amount of 0.05 N NaOH until it turned pink.

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 74.20 202.53 193.67 197.87 247.80 2 sorghum + soybean 78.40 237.53 294.33 329.00 356.53 3 degree constant 86.80 229.65 278.13 302.87 367.73 4 unpolished sorghum 80.73 251.53 246.87 362.60 355.13 5 sorghum + barley 86.80 211.87 237.07 310.33 291.20 6 sorghum + whole wheat 93.33 257.13 222.60 324.33 339.27 7 whole wheat 116.20 338.33 344.40 404.6 425.13 8 Unpolished sorghum (bean kernels) 82.13 320.20 350.20 390.25 412.07

As a result of analyzing the amino type nitrogen content of fast fermentation according to the type of yeast, it was 74.20mg/100g to 116.20mg/100g at the beginning of fermentation, and increased as fermentation progressed. After 4 weeks of fermentation, the case of yeast made with soybeans showed the lowest value of 247.80mg/100g, and the case of yeast made of whole wheat showed the highest value of 425.13mg/100g. Accordingly, it was confirmed that as the fermentation progressed, the amino nitrogen content increased. Amino nitrogen is a savory taste component and plays an important role in the taste of fast food.

[Changes in the number of general bacteria in the quick-drying yeast depending on the type of yeast]

Table 9 shows the change in the number of general bacteria for 4 weeks by fermenting fast yeast prepared with different types of yeast for 4 weeks (Unit: Log CFU / g).

The number of viable microorganisms in the fast field was investigated by the method of Gil et al. (20). 9 mL of 0.85% (w / v) physiological saline solution was added to 1 g of fast-acting field in a test tube, homogenized, and diluted by decimal dilution method to determine the total number of bacteria: Tryptic Soy Agar (BD Difco, USA), the number of lactic acid bacteria (Lactobacilli MRS Agar); BD Difco, USA) medium was used to inoculate and smear. The total number of bacteria was aerobically cultured at 30 ° C for 24 hours, and the number of lactic acid bacteria was anaerobically cultured for 48-72 hours, and the colonies formed were counted twice and converted into log CFU / g.

number sample Fermentation period (weeks) 0 One 2 3 4 One Soybean (control) 6.32 7.34 8.02 7.79 7.73 2 sorghum + soybean 6.91 7.65 8.24 8.30 7.66 3 degree constant 6.57 7.24 8.07 8.14 8.45 4 unpolished sorghum 7.02 7.03 7.43 7.56 7.89 5 sorghum + barley 6.69 7.03 8.20 8.38 8.15 6 sorghum + whole wheat 6.72 7.21 7.67 7.12 7.21 7 whole wheat 6.81 7.34 7.36 7.00 6.89 8 Unpolished sorghum (bean kernels) 6.71 7.20 7.32 7.35 7.36

As a result of analyzing the number of normal bacteria in the fast fermentation according to the type of yeast, it increased from 6.32 Log CFU/g to 7.02 Log CFU/g at the beginning of fermentation to 6.89 Log CFU/g to 8.45 Log CFU/g as the fermentation period elapsed, especially during milling. Overall, the high value was shown in the fast fermentation with sorghum-made yeast, and the lowest number of general bacteria was found in the rapid fermentation using whole wheat as yeast.

[Changes in the number of lactic acid bacteria in fast-acting yeast depending on the type of yeast]

Table 10 shows the change in the number of lactic acid bacteria for 4 weeks by fermenting fast yeast prepared with different types of yeast for 4 weeks (Unit: Log CFU / g).

number sample Fermentation period (weeks) 0 One 2 3 4 One Big head 6.87 7.67 7.95 8.00 7.94 2 sorghum + soybean 6.95 7.07 7.77 8.24 7.30 3 degree constant 6.95 7.31 7.85 8.14 8.44 4 unpolished sorghum 7.01 6.86 6.74 7.39 8.09 5 sorghum + barley 6.84 7.01 8.08 8.23 8.22 6 sorghum + whole wheat 6.99 7.32 7.47 7.14 7.48 7 whole wheat 7.04 7.27 7.31 7.06 7.05 8 Unpolished sorghum (bean kernels) 7.01 7.21 7.47 7.98 7.50

As a result of analyzing the number of lactic acid bacteria in the rapid fermentation according to the type of yeast, it increased from 6.84 Log CFU / g to 7.04 Log CFU / g at the beginning of fermentation to 7.05 Log CFU / g to 8.44 Log CFU / g as the fermentation period elapsed. At 4 weeks after fermentation, the number of lactic acid bacteria in the fast-cooked broth with whole wheat as yeast was the lowest at 7.05 Log CFU/g, and the number of lactic acid bacteria in the fast-jang with milled soybean as yeast was the highest at 8.44 Log CFU/g.

[Total polyphenols and DPPH radical scavenging ability (%) of rapid growth according to the type of yeast]

Table 11 shows the changes in total polyphenol content and DPPH radical scavenging ability before and after fermentation by fermenting fast yeast prepared with different types of yeast for 4 weeks (Unit: Log CFU / g).

The total polyphenol content according to the present invention is based on the fact that the Folin-Ciocalteu reagent is reduced by the polyphenolic compound of the extract according to Folin-Ciocalteu's method, resulting in the development of molybdenum blue color. It was measured according to the principle (Jang et al. 2012). Mix 1 mL of 2% Na ₂ CO ₃ with 50 μL of the extract, leave for 3 minutes, and mix with 50 μL of 50% Folin-Ciocalteu's phenol reagent (Sigma-Aldrich, St. Louis, MO, USA). After reacting for 1 hour, the absorbance value was measured at 750 nm. The standard material was converted into total phenol content from a calibration curve prepared in the same way using gallic acid (Sigma-Aldrich, USA).

Electron Donating Ability (EDA) in DPPH radical scavenging activity according to the present invention was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) method (Choi et al. 2003). After diluting the 0.4 mM DPPH solution to an absorbance value of 1.3 to 1.4, 0.8 mL of DPPH (Sigma-Aldrich, USA) solution was added to 0.2 mL of the extract, left at room temperature for 30 minutes, and then measured using a spectrophotometer (Cary UV-Visspectrophotometer, Agilent Technologies). , Santa Clara, CA, USA) was used to measure the absorbance at 525 nm. When measuring the absorbance, the difference in absorbance by each sample dispensed into the cell was corrected by measuring the absorbance of only distilled water, and at this time, the electron donating ability was calculated by percentage (%).

number sample Total polyphenols (mg/100g) Antioxidant (DPPH radical scavenging activity) 0 weeks 4 weeks 0 weeks 4 weeks One Big head 350.88 702.27 33.68 54.97 2 sorghum + soybean 356.26 769.46 32.49 63.90 3 degree constant 368.94 732.44 32.03 62.48 4 unpolished sorghum 365.41 709.50 29.73 54.11 5 sorghum + barley 366.09 638.85 28.81 51.40 6 sorghum + whole wheat 394.20 733.32 30.42 62.34 7 whole wheat 411.75 699.19 29.92 56.56 8 Unpolished sorghum (bean kernels) 295.80 691.92 42.89 63.75

As a result of analyzing the total polyphenol content according to the type of yeast, it was in the range of 295.80 mg / 100 g to 411.75 mg / 100 g at the beginning of fermentation, and increased to 638.85 mg / 100 g to 769.46 mg / 100 g after 4 weeks. In the case of accelerated fermentation after 4 weeks of fermentation, in particular, the total polyphenol content of accelerated fermentation using yeast made from sorghum + soybean was the highest at 769.46mg/100g, and the total polyphenol content of accelerated fermentation using yeast made from sorghum + barley was the highest. The phenol content was the lowest at 638.85mg/100g. There was no significant difference in the total polyphenol content among yeasts, but the total polyphenol content of the sorghum fastening of No. 2, No. 3, and No. 6 with sorghum added was high. The antioxidant properties were 28.81% to 42.89% at the beginning of fermentation, and increased to 51.40% to 63.90% after 4 weeks. In particular, No. 2, No. 3, and No. 6 using sorghum nuruk and soy bean meju made from unprocessed sorghum showed high antioxidant properties.

[Sensory test result of property field according to yeast type]

Table 12 shows the results of evaluating the sensory tests (color, aroma, saltiness, taste, sweetness, and preference) of the attribute field according to the type of yeast.

number sample color incense salty taste Jimmy sweetness preference One Big head 7.89 7.44 7.33 7.33 5.5 7.44 2 sorghum + soybean 7.22 6.89 6.78 6.00 5.37 6.22 3 degree constant 7.00 7.33 6.67 6.44 6.25 6.78 4 unpolished sorghum 6.78 6.33 6.22 6.56 5.87 6.22 5 sorghum + barley 7.11 6.78 7.22 5.67 5.5 5.78 6 sorghum + whole wheat 6.22 6.44 6.67 6.11 6.25 6.00 7 whole wheat 6.11 6.56 5.44 6.11 6.5 5.67 8 Unpolished sorghum (bean kernels) 8.00 8.12 8.37 8.37 7.87 8.75

As shown in Table 12, a sensory test for the fast-growing yeast was performed according to the type of yeast. For the sensory test, seven sensory inspectors working in the food development team of the Chungcheongbuk-do Agricultural Research and Extension Services evaluated the color, aroma, sweetness, taste, and overall acceptability of the fermented wine on a scale of 1 (very bad) to 9 (very good). Test results are SAS rel. 6.12 was used for analysis of variance, and the presence or absence of differences between samples was comparatively analyzed using Duncan's multiple range test (SAS institute, 1998). It showed the best results in all sensory test items such as taste, taste, sweetness and acceptability.

[Sorghum yeast (according to the amount of unpolished sorghum (bean kernels) added)

Table 13 is a table showing the blending ratio of fast soy sauce according to the addition ratio of nuruk using unpolished sorghum (unit: g).

number sample yeast fermented soybean flour salt water One Big head 70 630 200 1100 2 sorghum 10 70 630 200 1100 3 sorghum 30 210 490 200 1100 4 sorghum 50 350 350 200 1100

Sorghum yeast was prepared by adding 10% by weight, 30% by weight or 50% by weight of sorghum, respectively. The nuruk prepared as described above was mixed with fermented soybean flour, salt and water to prepare a quick paste. In the case of yeast prepared by adding 10% by weight of sorghum, 70 parts by weight of yeast, 630 parts by weight of fermented soybean paste, 200 parts by weight of salt and 1100 parts by weight of water were added to prepare a quick paste. In the case of yeast prepared by adding 30% by weight of sorghum, 210 parts by weight of yeast, 490 parts by weight of fermented soybean paste, 200 parts by weight of salt, and 1100 parts by weight of water were added to prepare a quick paste. In the case of yeast prepared by adding 50% by weight of sorghum, 350 parts by weight of yeast, 350 parts by weight of meju powder, 200 parts by weight of salt, and 1100 parts by weight of water were added to prepare a quick paste.

[According to sorghum yeast (non-polished sorghum (bean kernels) addition amount) sensory test result]

Table 14 is a table showing the results of the sensory test for fast fermentation according to the addition ratio of nuruk using unpolished sorghum.

number sample color incense salty taste Jimmy sweetness preference One Big head 7.44 7.33 7.33 7.33 5.5 6.78 2 sorghum 10 8.00 8.12 8.12 8.37 7.87 7.44 3 sorghum 30 8.00 8.12 8.37 7.33 8.00 8.12 4 sorghum 50 8.12 7.87 8.12 6.56 5.87 7.11

As a result of the rapid sensory test according to the amount of sorghum nuruk added, preference for aroma, saltiness, and sweetness was found to be better than that of nuruk prepared using soybeans, and the overall value was high due to the addition of sorghum nuruk. In particular, 30% sorghum yeast showed the highest preference.

Claims (8)

Grinding grains to which sorghum was added;
Mixing the pulverized grains with water, kneading and shaping;
Making yeast by fermenting the kneaded grains;
Drying the nuruk using sunlight or a dryer;
Grinding the yeast, and mixing the crushed fermented soybean flour, salt and water to prepare a fast-acting paste; and
Including the step of fermenting the attribute field,
The step of grinding the grains to which the sorghum was added,
Further comprising any one or more of whole wheat or barley,
The molding step is
Forming a mixture by mixing a sample to which at least one of the sorghum, the whole wheat, or the barley is added and water at a ratio of 1:0.25 to 1:2.0; and
Evenly grinding the mixture,
The step of fermenting the grains to make yeast,
It is a step of fermenting the yeast for 3 to 24 days at a temperature of 20 ° C to 40 ° C and a humidity of 40% to 90%,
The weight ratio of yeast and meju flour is 30:70,
The mixing step is
Mixing 100 parts by weight to 300 parts by weight of salt, 700 parts by weight to 1500 parts by weight of water, 250 parts by weight to 800 parts by weight of fermented soybean paste, and 50 parts by weight to 450 parts by weight of yeast,
The step of fermenting the attribute chapter,
A method for producing sorghum fast growing, which is a step of fermenting at 20 ° C to 40 ° C for 20 to 40 days. delete delete delete delete delete delete A sorghum fastened soybean paste prepared by the method of claim 1.